Cinnamon and Sugar

Lemon Lavender Cake

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THE GARDEN CLUB MURDER by Amy Patricia Meade, is the second book in the Tish Tarragon mystery series. The senior citizens preparing for their annual garden club competition and luncheon are a varied lot and not exactly who I would expect to toil in the sun and soil to create beautiful works of nature. There’s the cosmetic queen, the wealthy yet abusive businessman, the grief-stricken mother and wife, the confirmed bachelor, and the live life to the fullest woman. There is plenty of strife between the contestants, each vying to capture the coveted award from businessman Sloan Shackleford. It wasn’t much of a surprise when Sloan is found murdered in his prize-winning garden. Ms. Reade does an admirable job portraying and developing the characters, especially the protagonist, caterer Tish Tarragon, who is also owner of Cookin’ the Books Café. While she doesn’t want to investigate, the senior citizens like to gossip with her and as a result, gets involved. I like that Tish is quick to turn the information imparted to her, over to Sherriff Reade.

Assisting Tish with both the “non-investigation” and catering, is her adorable sidekick Jules (Julian) Jefferson Davis, the Channel 10 weatherman. They have a close friendship and a snappy repartee. This adds to a gentle humor that lightens the murder mystery. While I thought the pace started out slow, once the murder took place, the author’s writing tightened and the story captured my attention. There were subplot mysteries that added to the overall appeal and ramped up the emotional level. The twist at the reveal left me speechless, since I didn’t see it coming yet it added another layer of satisfaction to an entertaining read.

While this culinary mystery doesn’t contain recipes, Tish Tarragon cooks up some amazing dishes for her restaurant, her friends, and for her catering gig, that left my mouth watering. One of the treats she makes is Lemon Lavender Cake…an utterly delicious and elegant combination of flavors! While this is baked in a loaf pan, it could easily be baked in mini bundt pans for a pretty presentation. So delicious, this “cake” is a yummy treat for breakfast, tea time, or dessert.

Amazon Synopsis

Literary caterer Letitia ‘Tish’ Tarragon is preparing her English Secret Garden-themed luncheon for Coleton Creek’s annual garden club awards, but when she is taken on a tour of some of the top contenders with the garden club’s president, Jim Ainsley, Tish is surprised at how seriously the residents take the awards – and how desperate they are to win. Wealthy, retired businessman Sloane Shackleford has won the coveted best garden category five years in a row, but he and his Bichon Frise, Biscuit, are universally despised. When Sloane’s bludgeoned body is discovered in his pristine garden, Tish soon learns that he was disliked for reasons that go beyond his green fingers. Have the hotly contested awards brought out a competitive and murderous streak in one of the residents?

A special thanks to Amy Patricia Meade for providing one winner with a print copy of THE GARDEN CLUB MURDER. Contest ends Wednesday, August 21, 2019 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Lemon Lavender Cake

Ingredients

1/2 cup unsalted butter
1-3/4 cup (220g) cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda/bicarbonate of soda
1 cup (200g) sugar (I use golden caster sugar here in the UK, but white works fine)
2 lemons, zested
1/2 cup (100 ml) plain yogurt
3 tablespoons lemon juice (the approx. amount from the zested lemons)
3 large eggs
3/4 teaspoons dried lavender

For the glaze:

1/2 cup (50g) powdered/icing sugar
3 teaspoons lemon juice

Instructions

Preheat oven to 350F/180C. Grease a standard 9”x5” loaf pan.
Melt the butter in a pot over low heat (or in the microwave) and set aside. It needs to reach room temperature before use.
In a bowl, combine flour, baking powder, and baking soda and set aside.
In another bowl, grate the zest of the lemons and combine it with the sugar. Stir well in order to rub the essential oils of the zest into the sugar. The sugar should be slightly damp. Set aside.
Crush the dried lavender using a rolling pin or a mortar and pestle, if you have one, and add it to the sugar mix. Stir until the damp sugar is fragrant.
Add the yogurt into the sugar mixture and mix it on medium-slow speed.
With the mixer still on, add the lemon juice and the eggs, one at a time.
Stop the mixer and add the flour mixture. Mix until just combined.
Whisk in the melted butter until you have a smooth batter.
Pour batter into prepared loaf pan and bake for approx. 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes then invert onto serving platter.
For the glaze:
Stir icing sugar and lemon juice until well blended and pour onto the warm cake.
Garnish with sprigs of lavender, candied violets, or edible flowers.

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Never-Fail Pizza Crust and Pepperoni Pizza

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PENNE DREADFUL is the first book in the brand new Italian Chef Mystery series by Catherine Bruns. This debut book contains all the ingredients for a page-turning mystery and is filled with lies, betrayal, and murders. The protagonist, Tessa Esposito, is edgier than Ms. Bruns’ previous characters in her other series, and her sleuthing is aggressive. Yet the reader can’t help but cheer for her to move forward and find answers. The author provides good character development and growth over the course of the book, for the protagonist and the supporting characters. I especially enjoyed Tessa’s sidekick, Gabby, who is also her best friend and cousin. Gabby is willing to stick her neck out and help Tessa find answers, no matter how crazy the scenario may seem. Another great supporting character is Gabby’s brother, Gino Mancusi, who is a police detective. He balances the amateur sleuthing with professional insight, despite wanting to keep Tessa safe.

The story contained several subplots on top of Tessa trying to find out who murdered her accountant husband. While labeled a cozy, Penne Dreadful pushes the boundaries a little, which raises the level of tension. While it was fairly obvious who the “bad” guy was, Ms. Bruns manages to raise the stakes by providing mind-boggling twists that I didn’t see coming and a heart-racing climax to wrap up the mystery. I look forward to reading more in this new series!

Tessa is an Italian cook, who dreams of opening her own restaurant. Throughout the story she cooks amazing dishes that will keep the reader drooling. Tessa also goes to work in a pizzeria, to hunt for answers about her husband’s death. There she creates some amazing pizza pies and I was tempted to succumb to a delivery service for my own pizza while reading. Fortunately, Ms. Bruns includes a few Italian recipes at the back of the book and they sound fabulous! I couldn’t pass up the chance to try her recipe for Never-Fail Pizza Crust and Pepperoni Pizza. I loved how quick the dough came together and how easily it formed into a nice round crust instead of fighting it to hold the shape. The sauce is no-cook, so it’s a matter of a minute or two to mix up and before you know it, piping hot pizza will be on the table quicker than calling for take-out!

Amazon Synopsis

Local chef Tessa Esposito is struggling to get back on her feet following her husband’s fatal accident. And when the police knock on Tessa’s door, things just get worse. They’ve discovered Dylan’s death wasn’t an accident after all, and they need Tessa to start filling in the blanks. Who would want her beloved husband dead, and why?

With the investigation running cold, Tessa decides it’s time to save her sanity by reconnecting with her first love-cooking. And maybe the best way back into the kitchen is to infiltrate Dylan’s favorite local pizza parlor, which also happens to be the last place he was seen before he died. But the anchovies aren’t the only thing that stink inside the small family business, and with suspects around every corner, Tessa finds that her husband’s many secrets might land her in hot water.

A special thanks to Catherine Bruns for providing one winner with a print copy of PENNE DREADFUL. Contest ends Sunday, August 11, 2019 at 11:59 pm PST and is limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Never-Fail Pizza Crust and Pepperoni Pizza

Ingredients

Crust

1 0.25 ounce package active dry yeast (2-1/4 teaspoons)
1 teaspoon sugar
1 cup warm water
2 tablespoons olive oil
1 teaspoon salt
2-1/2 cups bread flour

Pepperoni Pizza

1/2 (12-ounce) can (preferably Contadina) tomato paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Toppings

3/4 pound pepperoni (stick) or 6-ounce package sliced pepperoni. (If slicing your own, make them on the thin side)
1 cup shredded mozzarella cheese, or more to taste

Instructions

Crust

Preheat oven to 450 degrees (F).
In a medium-sized bowl, dissolve the yeast and sugar into the warm water. Wait about 10 minutes or until the mixture looks creamy.
Stir in the flour, salt, and olive oil, beating by hand until smooth. Let the mixture sit for about 5 minutes.
Lightly flour a surface on your counter, then roll out the dough, patting or rolling it into a round. Transfer the crust to a lightly greased pizza pan, and spread the desired toppings on top of the crust.
Bake in a preheated oven for 15 to 20 minutes or until the crust is golden brown. Let the pie cool about 5 minutes before serving.

Pepperoni Pizza

After the crust is prepared, combine all the sauce ingredients with 1/2 cup water in a medium bowl. Freeze remaining paste.
Top the crust with the sauce, pepperoni, and cheese. Bake for 18 to 20 minutes until crust is browned and cheese is bubbly. For best results, rotate the pizza pan between the top and bottom oven racks halfway through the baking cycle.

Tip

Extra sauce can be frozen.

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Have you ever wondered how commercials and magazine ad shoots capture the ooey-gooey cheese “pull” look on piping hot pizza? I found this on Stephen Hamilton Photo’s YouTube channel for the inside scoop:

Kiflis (Dessert Crescents)

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DEATH IN A BUDAPEST BUTTERFLY, the first in the new Hungarian Tea House Mystery series by Julia Buckley, is a delightful introduction to the author’s Hungarian culture. It’s packed full of mystery, folklore, and three generations of strong women who run Maggie’s Tea House. The protagonist, Hana Keller, along with her mother, Maggie, and grandmother, Juliana, are known for serving European High Tea and specialty events with a Hungarian flair. Ms. Buckley did an outstanding job capturing the essence of the Hungarian community through the use of vernacular and accents added to speech between the characters. Her introduction of Hungarian heritage via myths and legends, along with amazing food descriptions, added to the authenticity of the setting. The characters are well-developed and I enjoyed the touch of paranormal, especially with Grandma Juliana and her tea leaf readings.

When a woman is murdered with poisoned tea served from Hana’s special butterfly tea cup during one of the Tea House events, she gets involved in the investigation to help clear the Tea House’s reputation after clients start cancelling. Detective Wolf, the investigator, pulls Hana, her mother, and her grandmother into the interviews, to help translate the Hungarian spoken by the event’s attendees. These scenes add some light humor as the women help the detective understand their culture, plus it gives Hana an insider’s opportunity to sort out the clues from the witnesses. As the book progresses, so does Hana’s involvement with the detective, and a romance blossoms. Clues were liberally sprinkled throughout the plot but instead of trying to guess, I sat back and enjoyed the story as it unfolded until I’d read the very last page.

Hana’s grandmother is quite the accomplished cook and I was excited to see the author includes recipes for several of her own family’s Hungarian dishes. I was excited to try her recipe for Kiflis, or Dessert Crescents, which are basically a rich cookie dough rolled out and filled with a variety of sweet fillings. I was unfamiliar with the lekvar filling (your favorite jam can be substituted) but I managed to find some apricot lekvar on Amazon. Apricot jam is my favorite and the lekvar is even better! It tastes like eating fruit straight from the tree without being diluted with sugar, as is the case in jam. I also used some raspberry jam and blackberry jam I had on hand, and my taste testers liked that too, especially those with a sweet tooth. These cookies are a rich and flaky pastry that are delicious and elegant looking too.

Amazon Synopsis

Hana Keller serves up European-style cakes and teas in her family-owned tea house, but when a customer keels over from a poisoned cuppa, Hana and her tea-leaf reading grandmother will have to help catch a killer in the first Hungarian Tea House Mystery from Julia Buckley.

Hana Keller and her family run Maggie’s Tea House, an establishment heavily influenced by the family’s Hungarian heritage and specializing in a European-style traditional tea service. But one of the shop’s largest draws is Hana’s eccentric grandmother, Juliana, renowned for her ability to read the future in the leaves at the bottom of customers’ cups. Lately, however, her readings have become alarmingly ominous and seemingly related to old Hungarian legends…

When a guest is poisoned at a tea event, Juliana’s dire predictions appear to have come true. Things are brought to a boil when Hana’s beloved Anna Weatherley butterfly teacup becomes the center of the murder investigation as it carried the poisoned tea. The cup is claimed as evidence by a handsome police detective, and the pretty Tea House is suddenly endangered. Hana and her family must catch the killer to save their business and bring the beautiful Budapest Butterfly back home where it belongs.

A special thanks to Julia Buckley for providing one winner with a print copy of DEATH IN A BUDAPEST BUTTERFLY. Contest ends Wednesday, August 7, 2019 at 11:59 pm PST and limited to U.S. residents. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Kiflis (Dessert Crescents)

Adapted from a traditional Hungarian recipe.

Ingredients

6 cups flour (unsifted)
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1 pound butter
5 egg yolks
1/2 pint sour cream
1 teaspoon vanilla extract

Choice of filling:

Raspberry, strawberry, or apricot lekvar; or almond paste, nut blend, or sweet cheese.

Instructions

In a large bowl (my grandmother recommends glass, for some reason), mix together the dry ingredients. Cut in the butter, then add the remaining ingredients (through the vanilla extract). Mix well, using your hands if necessary.
Divide the dough into 2 portions, then refrigerate for 1 hour.
Flour a board and roll out each dough portion. Cut the dough into 3-inch squares, and spoon the filling onto the center of each square. Roll straight and put on a greased or parchment-lined cookie sheet.
Optional: After rolling kiflis, brush top with milk and dip into a mixture of ground nuts and sugar.
Bake at 350 degrees for 15 minutes or until light brown. Cool and sprinkle with confectioners' sugar. Serve with coffee or tea.

Tip:

Substitute thick fruit jam for the lekvar if necessary.

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Maple Walnut Scones

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SCONE COLD DEAD by Karen MacInerney, is the ninth book in the Gray Whale Inn Mystery series. This is a fun addition to a delightful series. The author effectively portrays the small island setting of Cranberry Island off the coast of Maine. The smell of the sea and air, the bobbing of boats in the harbor, the cawing of seabirds are all the backdrop to trouble brewing amongst the lobstermen. Ms. MacInerney weaves in the problems facing these hardy souls who try to make a living from the turbulent sea while trying to toe the line of adhering to regulations. Tempers amongst the lobstermen reach the boiling point and protagonist, Natalie Barnes, owner of the Gray Whale Inn, is pulled into the fray. One of her new guests is a young woman who plans to ride along with a volatile lobsterman as an observer. Speculations arise to whether she’s arrived on the island to investigate the lobstermen and when Natalie stumbles across her body the first morning after arriving, she’s decides she needs to find the truth about what happened.

There were plenty of clues and several subplots that kept the plot moving. In addition to the murder mystery, the well-loved characters had storylines that provided an emotional connection to the story. While this is the ninth book, it can be read as a standalone. However, if you admire character development then you’ll enjoy starting at the beginning of the series to follow the growth of the protagonist and her friends. The only little thing that detracted from this delightful book was the oversight in some editing errors. Despite that, I’m looking forward to future books in the Gray Whale Inn Mystery and see what new adventures find Natalie Barnes.

The protagonist cooks up scrumptious meals for the guests of Gray Whale Inn. Ms. MacInerney includes several recipes at the back of the book and they all sound amazing. There are three scone recipes included and I was drawn to the Maple Walnut Scone recipe…the perfect flavors for breakfast. These scones are ultra-rich and flaky, and received rave reviews from my taste testers. One even said that they were fabulous when she ate a leftover one straight from the refrigerator, without warming it up! Not many scones can stand up to that treatment. The walnuts and maple glaze adds extra layers of flavors and textures that made these scones a fan favorite.

Amazon Synopsis

Innkeeper Natalie Barnes is living her dream life, creating scrumptious scone recipes and relishing cool summer days on quaint Cranberry Island, Maine… until she stumbles across a dead body tucked under the blueberry bushes.

Could the killer be one of her artsy out-of-town guests?

Or will the murderer turn out to be uncomfortably close to home?

A special thanks to Karen MacInerney for providing one winner with an e-book copy of SCONE COLD DEAD. Contest ends Sunday, August 4, 2019 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Maple Walnut Scones

Ingredients

3 cups all purpose flour
4 tablespoons dark brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 6 tablespoons whipping cream, more as needed
1/2 cup plus 2 tablespoons pure maple syrup
2/3 cup powdered sugar
1/2 cup walnuts, chopped (plus more for optional garnish)

Instructions

Preheat oven to 375 degrees (F).
Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda, and salt in large bowl to blend.
Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in the walnuts.
Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend.
Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns.
Using floured hands, pat out dough to form an 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
Bake scones for about 20 minutes, until golden and toothpick inserted into center comes out clean. Transfer to rack.
Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream, and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.
Drizzle or spread glaze over warm scones. Sprinkle with additional chopped walnuts if desired. Let stand until glaze sets.

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Aloha Chicken Mysteries Malasadas

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NEST EGG, the first book in the Aloha Chicken Mystery series by Josi Avari, is a delightful start to a charming series! Set in Hawaii, protagonist Saffron Skye intends to stay for a few weeks, at most, to settle her deceased uncle’s estate. She plans to then head back to the hectic pace of her east coast life where her OCD is a tremendous help in running a successful event planning business. But the laidback magic of Hawaii starts to grow on her, along with the adorable chickens running around her uncle’s property. From there the reader is treated to a charming story that captured and held my attention for the entire read. I enjoyed watching Saffron unwind and allow herself to get to know the locals and even become good friends with them. The chickens…I didn’t know I could like chickens until I read NEST EGG! Ms. Avari provides personalities for them and they stole the spotlight of each scene they were in. It also gave her opportunities for creating some humorous situations which had me clucking…err…chuckling.

Along with the mystery of who would want to murder one of her uncle’s womanizing friends (who’s close to 100 years old!) there are also subplot mysteries. Where could the missing local young woman be? Along with the mystery of Saffron’s own father’s abandonment and disappearance when she was very young. Ms. Avari does an effective job of weaving the threads of the plots together and provides several interesting suspects to keep the reader hunting for clues. NEST EGG is an entertaining cozy mystery that captures the magic of Hawaii and makes the reader think about the melting pot of characters long after the last word is written. I look forward to reading each book in this delightful new series!

While there aren’t any recipes included in the book, there are many mentions of island delicacies and treats. One of the things Saffron discovers that she loves to eat in the book are Malasadas. These are basically yeast donuts filled with rich custard. Ms. Avari was kind enough to share her own recipe with us and they were a huge hit with my family. I liked that the filling can be made ahead of time and the base can be divided and given two different flavors: chocolate and coconut. While chocolate is always a favorite, the coconut brought the tropical flavors of the islands to mind and made you feel like you were there.

Amazon Synopsis

Saffron Skye has inherited a little piece of Hawaiian paradise. Only it’s filled with the leftovers of her late uncle’s life and overrun with his enormous flock of chickens. When her new friend, the oldest man in town, dies, no one else finds it suspicious. But as the town’s newest poultry keeper Saffron recognizes fowl play when she sees it.

Saffron is a tetrachromat and can see colors nobody else can see. If only she could do the same with killers.

To find the culprit–and the victim’s hidden fortune–Saffron will have to look in some surprising places. Even her new flock will lend a wing.

With scrumptious island food galore and two handsome men vying for her attention, Saffron has to focus, crack a few eggs . . . and crack the case.

A special thanks to Josi Avari for providing one winner with a print copy of NEST EGG and one winner with an e-book copy of NEST EGG. Contest ends Sunday, July 28, 2019 at 11:59 pm PST and print is limited to U.S. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Aloha Chicken Mysteries Malasadas

Ingredients

For the dough:

1-1/2 teaspoons yeast, proofed (mixed with 1 teaspoon sugar and 2 tablespoons very warm water, set aside until foamy)
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sugar
2 tablespoons butter, melted
1/2 cup milk
1/2 cup heavy whipping cream
3-3/4 cups flour (+ 1/4 cup for rolling out)

For the filling:

3/4 cup sugar
4 tablespoons cornstarch
2-1/2 cups milk
2 ounces heavy cream
1/4 teaspoon salt
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla
4 ounces milk chocolate chips
4 ounces sweetened coconut (or 1/2 teaspoon coconut extract if you don't want the yummy, chewy coconut in filling)

Instructions

For the dough:

Beat eggs, vanilla, almond extract, and sugar until foamy.
In bread maker, add flour, butter, milk, cream, and yeast. Add egg mixture and set bread maker to dough setting. (You may also mix all in mixer and then knead by hand until dough is smooth and elastic, then rise 1 hour in a warm place, but I find the bread maker makes a much smoother, more even dough and the malasadas are much lighter, tastier, and prettier with the bread maker dough setting. Plus, it's easier! A lot of time goes into the frying and filling steps later, so it's good to save your energy when you can!)
When mixed, the dough should not be sticky (add a bit of flour if needed), and it shouldn't be too firm or dry. It should be lovely, soft, and smooth, much like a roll dough. (While you're waiting for the dough to rise in the bread machine, it is a good time to make your filling and set it in the fridge to cool.)
When dough has risen once, punch down and roll out to about 3/4" thick, then use a 3" biscuit cutter to make flat rounds out of the dough. Place on greased parchment and let rise in warm place until doubled (about one hour).
Using tongs, fry in 3" of vegetable oil at 360 degrees for 1-1/2 to 2 minutes per side, watching to achieve desired browning. Remove and roll in plain granulated sugar.

For the filling:

I use both a coconut and a chocolate custard filling, made from the same batch. Simply cook, then divide in half and add coconut to one and milk chocolate chips to the other, stir each until combined, and cool before placing in a pastry bag for piping into the malasadas.
Stir together sugar, cornstarch, and salt in a pan. In a bowl, whisk the milk, cream, and yolks. Add the egg mixture to the pan. Cook over low heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from the heat. Add the butter and vanilla, then divide mixture in half.
Add coconut (or coconut extract) to one half and chocolate chips to the other half. Mix until combined. Cool in refrigerator until set, then place into pastry bags for filling the malasadas.
Poke a chopstick in the side of each malasada and gently move it back and forth to create a void inside the donut but only a small hole on the outside. Pipe the filling into hole to fill the finished donuts (it helps to have them sitting on their sides for this).
Once they're filled, grab some friends and enjoy an ono treat!

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Popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with sugar, these pillowy donuts are filled with coconut or chocolate custard. Recipe shared with permission granted by Josi Avari, author of NEST EGG.

Photo cred: Josi Avari

Aunt Gully’s New England Clam Chowder

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DRAWN AND BUTTERED by Shari Randall, the third book in the Lobster Shack Mystery series, is the first I’ve read although I have to admit I’ve had my eye on the series for several months now. Despite my best intentions to start reading this series, it’s been the case of too many books and too little time… but now I’m realizing I should have moved it to the top of my to read pile. Despite starting with the third book, DRAWN AND BUTTERED was easily read as a standalone and I felt like it was easy to get to know the characters and settings. Protagonist Allie Larkin is an injured professional ballerina. While recuperating, she’s moved back to Mystic Bay to help her Aunt Gully run her lobster shack, the Lazy Mermaid. The reader is treated to a goose-bump worthy, Halloween-themed, slightly spooky story filled with a giant lobster, aka Lobzilla,; a coven of witches who have their eyes on Aunt Gully, and a murdered victim found on top of a supposedly haunted ancestral grave.

I enjoyed how the author combines historical elements from the colonial era with current day events. She effortlessly weaves in bits and pieces about how people dressed in the 1600s, along with sailor and fishermen equipment, and swords. It added to the authenticity of the plot’s premise. Ms. Randall includes several subplots, each building on the other, to keep Allie moving at a fast pace throughout the story. There were plenty of clues to keep me turning pages and plenty of suspects, thanks to the subplots, to keep me guessing. The reveal felt just a little rushed but in the end, the threads were pulled together for a heartwarming conclusion. Now I just need to go back and catch up from the beginning before the next release comes!

The Lazy Mermaid lobster shack serves mouthwatering lobster rolls and clam chowder. Ms. Randall includes a recipe for Aunt Gully’s New England Clam Chowder at the back of the book. Rich, without relying on heavy cream, this clam chowder is full of the briny flavor of clams but isn’t difficult or time consuming to make. While summer may be upon us, I’ll be looking forward to cooler weather to make this again!

Amazon Synopsis

The Lazy Mermaid’s business has slowed to a snail’s pace―until a monster lobster claws his way onto the scene…

With high season behind them, ballerina on-the-mend Allie Larkin and Aunt Gully are finally lying low. But then an unexpected guest arrives at the lobster shack: a crustacean so huge he’s dubbed Lobzilla around Mystic Bay and on social media. Soon, with everyone showing up for a peek in their tank, Allie and Aunt Gully have more on their plate than they can handle.

Meanwhile, another local establishment finds itself in hot water. In exclusive Rabb’s Point, a strange burglary breaches the elegant home of Royal Parrish. Allie takes it upon herself to help with the investigation but, before she can get to the bottom of the case, another alarm sounds: the Lazy Mermaid’s Lobzilla has gone missing and is on the loose! And bodies are beginning to pile up. . .

A special thanks to Shari Randall for providing one winner with a print copy of DRAWN AND BUTTERED. Contest ends Sunday, July 21, 2019 at 11:59 pm PST and limited to U.S. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

Aunt Gully's New England Clam Chowder

If you're in the mood for New England comfort food, you can't go wrong with clam chowder. Purists say that New England clam chowder must be made with salt pork, but if you don't have any you can use bacon for a tasty variation. If you like creamier chowder, substitute half and half for the milk.

Ingredients

1 medium onion, chopped very fine
1/2 cup lean salt port, cut into small pieces (or 3 pieces bacon)
2 (6.5 ounce) cans minced clams, drained, but be sure to reserve the liquid. You can also use frozen minced clams - just defrost.
1 small Russett potato, chopped (about 1 cup)
1 bay leaf
1/4 teaspoon thyme
1/2 teaspoon salt
Pepper to taste
2 cups milk
1 bottle of clam juice (in case you want to add more clam flavor)
Oyster crackers
Sauce pan with lid

Instructions

Cook and stir the salt pork (or bacon) and onion until the onion is soft (and the bacon is crisp if you used bacon. If so, remove it now and reserve. Actually, who would discard bacon?).
Drain the clams, reserving the liquid. Add the liquid, potatoes, bay leaf, thyme, salt and pepper to the salt pork/onion mixture. Heat to a boil, then lower heat, cover, and simmer until the potato is very soft (10 - 15 minutes). If you need more liquid you can add some clam juice or water.
Add the milk and clams, stirring occasionally until they are heated through.
Adjust seasoning to your taste.
If you used bacon, crumble the pieces to garnish the chowder.
Serve with oyster crackers and enjoy!

Cinnamon & Sugar's Note:

I couldn't find salt pork so used bacon, which I left in the pot instead of removing for garnish. If you'd rather keep for garnish, cook it separate from the onions.
RE: Clam juice. Reserve and use only if the canned clams don't contain enough liquid. I'm used to West Coast type of chowder that is super thick (a spoon can practically stand up in it), so after adding the milk, I allowed the chowder to simmer until thickened. Be sure to stir constantly so that the chowder doesn't scorch. If you like thick chowder, chop the potato into large chunks as it will break down as it simmers.

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